Great Grilling for Less
Tips for a blowout barbecue on a budget

(Family Features) Whether it's a quick meal fired up for the family, or a big backyard cookout for the whole neighborhood, grilling gives you the flexibility to prepare delicious food that feeds a crowd without spending a fortune. Try these cash-saving tips:
* Ribs, whether beef or pork, are an inexpensive, yet popular star of any cookout. "The secret to any rib is to cook it low and slow so you get tender meat and great flavor," says Chris Lilly, owner of Big Bob Gibson Bar-B-Q in Decatur, Ala. and six-time Memphis in May champion.
* Expensive cuts of meat tend to get a lot of attention - but you can create a great meal with a cut that costs less. Try grilling chicken wings instead of chicken breasts, or go with flank steak for a different beef option.
* Nothing says a backyard barbecue like a hot dog - try taking this staple to the next level by topping with flavorful fixings right from the charcoal grill, such as onions, peppers or a spicy corn relish.
* Hamburgers are the most popular food to hit the grill for very good reasons - everyone loves them and they are inexpensive to prepare. These days, burgers seem to be getting bigger and badder, but grilling veteran Lilly recommends keeping it simple. To achieve burger perfection, choose fresh ground beef and handle it as little as possible. That means flipping just once while cooking!
* Choosing the right charcoal is key to any cookout. This spring, Kingsford charcoal has improved its briquet formula to make it better than ever. America's top-selling charcoal now features deeper, wider and longer grooves to catch the flame more quickly and burn longer, making your bag of charcoal last longer.

For more tips, recipes and instructional videos inspired by new Kingsford briquets, visit Kingsford.com.

Pepper and Herb Crusted Flank Steak
Created by Champion Pitmaster Chris Lilly

Makes: 6 servings
Prep time: 15 minutes, plus 2 to 12 hours for marinade
Cook time: 10 minutes
 2  flank steaks, approximately
   2 pounds each
 1/4  cup thyme, freshly minced
 2  tablespoons tarragon, freshly
   minced
 2  tablespoons black pepper, coarsely
   ground
 1  tablespoon rosemary, freshly
   minced
 4  cloves garlic, finely minced
 2  teaspoons salt
 2  teaspoons brown sugar
 2  teaspoons extra virgin olive oil
 2  teaspoons soy sauce
 1  teaspoon crushed red pepper
Add all seasonings together in a small bowl and mix well, forming a coarse paste. Spread paste evenly over both sides of each flank steak. Wrap each flank steak individually with plastic cling wrap and refrigerate for 2 to 12 hours.
Build a charcoal fire for direct grilling. Grill steaks directly over coals (approximately 450° to 500°F) for 5 minutes on each side. Internal temperature of steak should reach 140° to 150°F for medium rare to medium doneness.
For optimum tenderness, cut flank steaks across the grain into 1/4-inch slices and serve.